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Clearly describe, assign, delegate responsibility and authority for the operation of the various food and beverage sub-departments, as well as work with each AOR in a 'Hands-On' management style; e.g.room service, restaurants, banquets, etc.
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Directly report to the Dining Managers and Executive Chef and final reporting to the Director of Food and Beverage. Position Summary : The Dining Server is responsible for being a provider of nutrition through taking resident orders and serving foods including texture modified and therapeutic diets according to the facility menu.
$13 - $15 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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With a holistic portfolio of containerboard and paperboard substrates, including Linerboard, Medium, Kraft Paper, SBS, CNK, UUK, & CRB, Global Paper participates in a broad range of markets including food, foodservice, beverage, commercial print, liquid packaging, and tobacco.
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To Apply for this Job Click Here Assistant Wine Director This trendy and modern seafood-forward restaurant is seeking an Assistant Wine Director to support the General Manager and ownership with all things wine.
$67,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation.
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RESPONSIBILITIES Directs the daily work and safety of associates engaged in building, grounds, sanitation, fleet maintenance, and repair, refrigeration systems, beverage department, power industrial equipment, and security.
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The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision.
$65,000 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Kinsa is recruiting for a: Bakery General Manager – Food & Beverage ManufacturingLocation: Oxnard, CaliforniaPOSITION PURPOSE:Our client (privately owned family business) is a leading manufacturer of French macarons and high-end gluten free pastries that are distributed nationwide.
$150,000 - $160,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Restaurant Manager or Director of Food & Beverage.
$55,000 - $60,000ExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Restaurant General Manager will work together with the Area Director to develop the restaurant’s annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs, in addition to operating the business in accordance with the company’s policies and appropriate laws and regulations.
$80,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Manage the food and beverage departments of the hotel to include food preparation, food service and lounge service to ensure standards of operation and quality are maintained, and maximize the food and Beverage Profits of Hotel.
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Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels.
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Overview As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels.
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As the F&D Director, you are responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience. The F&D Director will also be required to manage, train, and develop team members and work within all budgeted guidelines.
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Reporting directly to the Executive Chef/Food & Beverage Director, you will lead a team of culinary professionals and contribute to menu planning, staff development, and maintaining the highest standards of cleanliness and organization in the kitchen.
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